Raw Veggie Collard Wraps

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If you’re lucky enough to live in a city with a raw vegan restaurant, it’s nice to treat yourself to a meal to avoid prepping a meal. These establishments can offer many different types of dishes, many of which may seem difficult to make. In reality, a lot of these dishes are not complex and you can make them as long as you have a good blender or food processor.

In the case of a raw vegan wrap, you can include many different ingredients to make up the filling. You can go the simple route, cut up different vegetables, and roll them up. There’s nothing wrong with this, but sometimes it’s more flavorful to add a creamy spread. The spread acts as both a filling and a sauce, and creates a pleasant mouthfeel when you bit into the wrap. It’s all about the combination of textures! You need something that’s creamy and delectable to complement the crunch of the raw vegetables.

That’s where the salt and pepper cashew spread comes into play. It’s very simple to make, but we recommend soaking the raw cashews for at least four hours prior to blending. This will create a much smoother, creamier consistency. And as far as the veggies go, you are free to choose whichever ones you enjoy. It’s best to cut all of them the exact same way for easy eating. The ones we listed are completely optional and we encourage you to choose ones that entice your palate. Just make sure that they’re all raw!

Raw Veggie Collard Wraps
  • Prep Time:15m
  • Total Time:15m


For the Cashew Spread

  • 1 c raw cashews (soaked for at least 4 hrs)
  • 1 1/2 tbsp. nutritional yeast
  • 1/4 tsp. black pepper
  • 1/4 tsp. sea salt
  • 1/4 tsp. garlic powder

For the Collard Wraps

  • 4 collard leaves
  • 1/2 c shredded carrots
  • 1/2 c red bell pepper, julienned
  • 1/2 cucumber, julienned
  • 1/2 c alfalfa sprouts
  • 1/2 c tomatoes, chopped


For the Cashew Spread

  1. Drain the soaked cashews and add them to a food processor along with the remaining ingredients.
  2. Process the ingredients for a couple minutes, but not so long that it turns into a smooth nut butter. You want a little crumbly texture.
  3. Scrape down the sides if necessary and continue blending to ensure all the ingredients are incorporated.
  4. Spoon into a bowl and set aside while you get the wrap ingredients ready.

For the Collard Wraps

  1. Rinse the collards and trim the stems where the meet the leaves.
  2. Spread a thin layer of the cashew spread across each leaf.
  3. Layer the vegetables in the order that you like and then roll each leaf up tightly. You can choose to leave them like that or cut them in half.
  4. Enjoy immediately!
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